Recipe courtesy of Michael Symon
1 hr 10 min
15 min
8 servings


  • 6 (6-ounce) boneless skinless chicken breasts
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 quart heavy cream
  • 2 tablespoons of thyme
  • 2 pounds of cooked rigatoni
  • 6 ounces goat cheese


Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.


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